Summary

Ingredients

• 400 g potato (s)
• 150 g yros meat, frozen or fresh
• 0.5 ½ bell pepper (s)
• 75 g feta cheese
• 1 small onion (s)
• 0.5 piece ½ (s) garlic clove (s)
• 10 g butter
• 3 tablespoon olive oil
• salt and pepper
• 1 pinch (s) thyme, dried

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Instructions

1. Peel the potatoes and wash them briefly with running cold water, then cut them into slices, wedges or pieces. Heat the oil (rosemary oil is also recommended) in a pan, add the potatoes and fry until golden brown over medium heat, turning frequently. Cover the pan with a lid.
2. Before the gyros comes into the pan, put a piece of butter in the pan and let it melt briefly. Add the gyros to the potatoes after roasting for about 7-10 minutes. Do not defrost frozen gyros and cover the pan with a lid.
3. Clean and wash the peppers and cut into fine pieces. Peel the onion and cut into small pieces. Peel the garlic and cut into fine slices, do not chop or press.
4. About 8 minutes before the end of the cooking time, add the onion cubes and garlic slices to the pan. About 4 minutes before the end of the cooking time, add the pepper pieces and fry briefly.
5. Add salt, pepper and thyme just before the end of the roasting time. Arrange the potato gyros pan on a plate. Cut the feta cheese into cubes, sprinkle over the potatoes and serve.
6. A little tip: do all the cutting work before roasting, so you can fully concentrate on preparing the dish.